Preheat your oven to 350°F (175°C) and grease a regular muffin tin. In a bowl, whisk together all-purpose flour, baking soda, and salt.

In another bowl, beat softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. Mix in a large egg and vanilla extract until fully incorporated, followed by gently folding in the flour mixture until just combined.

Scoop the dough into the greased muffin tin, filling each cup about three-quarters full. Press the dough down lightly to create a base. Bake for 10-12 minutes, or until the edges are lightly browned.

After removing from oven, use a small spoon to press down the centers gently, creating a well for the filling. Allow the cookie cups to cool in the pan for 10 minutes before transferring them to a wire rack.

While the cookie cups cool, whip cold heavy cream until stiff peaks form. In another bowl, beat softened cream cheese and granulated sugar until smooth.

Fold the blueberry puree into the cream cheese mixture, then gently combine it with the whipped cream.

Once the cookie cups are completely cooled, use a piping bag to fill each well with the blueberry cheesecake mixture.

Refrigerate for about 2 hours to allow the filling to set properly. Optionally garnish with fresh blueberries or mint leaves before serving.

Enjoy your perfect summer treats with friends and family!